Calories kcal. Author Rosemary Molloy. US Customary - Metric. Then pass through a potato ricer. Mix together the flour and salt and place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken. Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing.
Serve immediately topped with fresh grated parmesan cheese if desired. Tried this recipe? Mention anitalianinmykitchen or tag anitalianinmykitchen! Share Share. Comments Leave a Reply Cancel reply Your email address will not be published. Hi Cindy then you can mash them with a potato masher or a fork.
Hi Philip, thanks so much, glad you enjoyed it. Take care. Hi Ida, thanks so much, so glad you enjoyed it. Have a wonderful Sunday. Hi Faye, you can use a cheese grater or even a potato masher would work. Readers Favorite Trending Recipes. Subscribe Today Never Miss a Recipe! Subscribe today and receive my free e-book of recipes! Sign me up to receive newsletters about recipes, products and services from An Italian in my Kitchen. We won't send you spam. Unsubscribe at any time.
Add the egg to the potatoes and then add the flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against the bottom of the bowl until you have a uniform mass. Transfer it to the floured surface and wash your hands. Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. Move the dough to one side, making sure the surface underneath it is well floured.
Cover it with a clean kitchen towel. Cover two large rimmed baking sheets with parchment and sprinkle lightly with flour. Remove any lingering bits of dough from your work surface and lightly reflour the surface.
Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour. For longer storage, see the make ahead tips below. Make Ahead Tips You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use.
Tip To save time, skip the fork: Classic Italian homemade gnocchi are pressed on a fork to curl them and impart the traditional ridges. Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. Reviews Rate or Review. Reviews 42 reviews. Rate this Recipe. Write a Review Cancel reply. Member ID. Featured Review. Related Recipes. What We're Cooking Now.
All your gnocchi questions answered, including what is gnocchi, how to make gnocchi, and how to use premade gnocchi. Gnocchi pronounced NYOW-kee are an Italian pasta, the most common of which is classic potato gnocchi Gnocchi di patate.
They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough. One of our most popular homemade gnocchi recipes on Allrecipes - Gnocchi I - takes only three ingredients: Cooked potatoes, flour, and egg.
There are countless recipes for gnocchi, so determining which one is best is a tough call. Because of their shape - small squat shells with ripples - gnocchi are especially good for thick sauces but they're also delicious just drizzled generously with brown butter and a little sage , or with a creamy gorgonzola sauce.
Gnocchi primavera are made with potato gnocchi and crisp spring vegetables, such as asparagus, peas or snow peas, but you can also add zucchini, broccoli, and other vegetables. Gnocchi sorrentina are gnocchi baked in thick tomato sauce and topped with lots of cheese, typically mozzarella. Gnocchi Bolognese are, as the name indicates, gnocchi in a rich meaty Bolognese sauce. Unlike potato gnocchi, Roman gnocchi Gnocchi alla romana , are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi.
Roman gnocchi are shaped differently than potato gnocchi. Similar to polenta, the cooked dough, once it's cooled and firmed up, is sliced into rounds or cut out with a round cookie cutter, then layered in a baking dish and baked with butter, egg yolks and Parmesan. Skillet Gnocchi is simply a convenient way to turn store-bought gnocchi into a quick dinner.
Frozen or shelf-stable gnocchi are cooked in a skillet and mixed with vegetables such as asparagus, spinach or Swiss chard, and seafood such as shrimp, then finished under the broiler in the oven. The most comforting of all soups, chicken soup, made with gnocchi, which are also referred to as Italian dumplings.
As regularly-size gnocchi are a bit large for soup, Chicken Gnocchi Soup is usually made with mini gnocchi. Spinach gnocchi , often combined with ricotta, is one of the many variations of the classic potato gnocchi. Spinach Ricotta Gnocchi originate in Tuscany, and they look more like irregularly shaped dumplings, which earned them their Italian name Malfatti, which literally means "badly made.
This gluten-free, low-carb variation of gnocchi is made with fresh riced cauliflower and gluten-free flours such as cassava flour and potato starch. It is also suitable for the Keto diet. Cauliflower gnocchi are available ready-made but can also be made at home.
0コメント